Is it just me or is Chili the biggest fucking pain in the ass

Uh, there are a lot of cans to open, but that's doing I the easy way. Its not hard when done with canned goods.

>>9000892
Its a pain for about half an hour then all you have to do is get up and stir occasionally.

>pain in the ass
>opening four cans
How did you let your life get to this point anon

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>>9000892
Rethink your life and get a pressure cooker.

https://www.dadcooksdinner.com/pressure-cooker-texas-red-chili/

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>>9000892
If that's too much work, anon, buy canned chili.

>>9000892
How fucking lazy are you, it takes like 10 minutes of actual work time then let the bitch simmer for a while stirring occasionally

>>9000892
can't wait to make chili from vegetables from my garden with elk meat that I shot.

>>9000892
A Mexican I work with gave me a habanero seedling. I've had his habaneros before and they bring a helluva lot of heat so I'm looking forward to cooking with them.

>>9000892
>> like 15 ingredients (if you include salt, pepper, spices).
So what?

>> About 4 cans of shit to open (2 cans diced tomatoes, tomato paste, kidney beans).
Ooooh.....so hard....opening cans....

>> Requires a large fucking pan.
What's a pain about that?

>> Has to simmer for like 5 hours if you want to do it at all properly
So what? It's not like it takes 5 hours of actual work. You can do something else while it's simmering.

If you find this such a big pain in the ass I can't imagine how you can get through the day. Do you find things like tying your shoes or brushing your teeth to be a big hassle too?

>>9000892
>making a dish of stewed meat and vegetables is overwhelmingly taxing

Christ, native american women did it after a day of gathering wild roots and curing animal skins and it exhausts you after sitting in your mom's air conditioned basement typing on a keyboard all day? Fucking millennials.

>Dump a bunch of shit into a pot
>Turn on the heat
>Cover
>Stir once an hour
wow so hard

Grilling good burgers is more difficult than making a pot of chili.

>>9000892
>like 15 ingredients (if you include salt, pepper, spices).
Most of the ingredients are things you should already have in your pantry.

>ITT - newfags fall for bait

mexican mole is the real pain in the ass.

>>9001431
I'm an old fag and fell for the bait though

>>9001462
Low IQ

>>9000973
Did they not notice the cameraman's reflection in the spoon, or was that done intentionally? Seems kinda amateurish.

It's not hard. Maybe a bit time consuming with having to chop things, brown meat, and open cans. Though still not difficult.

Chili is the easiest food I make and it lasts for days. 10/10 poor person food.

Put beans in it

>>9000892
Just made chilli yesterday, I regreted putting in a small can of tomato paste with one can of tomato sauce. I don't know what I was expecting but it felt so acidic. Then I realized it tasted like the school lunch chili I had in middle school, and I remembered that I don't like chilli.

I rather have ground beef cooked seperately on its own as "picadillo" and eat it seperately with black beans cooked however damn I want them.

yeah i love when people are like "chili is so cheap, only $1 per serving!!" as though you don't have to buy all the ingredients first

>>9000892
it's just you
> fry the meat
> stew the good shit
> put it in a crock pot for ~4 hours
done
like, 40~60mins of effort not counting the pot
get good

>>9000892
>makes his chili with several cans
If your cans aren't just green chilis when not in season, and chipotle adobo, you're fucking up. Texas Chili is the master race.

>fry meat
>boil macaroni
>pop open like 6 cans of shit
>mix and serve
Takes like 20 minutes and minimal effort. I can make this shit in the microwave and frequently used to.

>>9002403
Seasonings? You should have seasonings.

>>9000892
nigga you dumb. if you think something as easy to make as chilli (where you litterally brown beef and then toss a couple cans of things in a pot) is convuluted then you should stick to fucking wendy's drive through for your chilli

>>9000892
Here's an easy but good one I use, can be scaled up for larger portions.

Ingredients:

About a kilo of beef, ground or pieces of chuck cut in to chunks
500ml beef stock
1 can crushed/diced/whatever tomato's, you can also use fresh if you can be fucked
1 or 2 onions
capsicum
fresh garlic or powdered garlic, I prefer fresh
fresh chillis if you want
smoked paprika
cumin
turmeric
cayenne powder
thyme
oregano
salt
pepper

Fry up the beef if you're using chunks and transfer it to a bowl for later, if I use ground beef I like to add it towards the end so it doesn't go completely soft

Fry the onions, garlic (if fresh) and capsicum with the cayenne chilli powder, when the onions have gone translucent add the can of tomato's, cook for a few minutes and then add beef stock, the spices and the beef chunks back in to it.

Cook for a good few hours or until the beef is nice and tender and the sauce is thick enough for you, it's a good idea to stir it occasionally and taste it every once in a while so you know whether to add more shit or not.

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1 ingredient chili
you're welcome

>>9000892
Dude just make a big load and put it in the freezer. Chili holds up great and reheats fine. A bunch of moderate sized containers, no air, and you pull one out whenever you feeling it.

>>9000892
Are you kidding? It's piss easy. And once it gets to the simmer stage I just sit on the couch and watch tv and then get up occasionally and stir.

>>9000973
Looks delicious but the cameraman's reflection in the spoon is pissing me off.

>>9000892
Are you serious? , it's the ultimate throw shit in a pan and leave it alone meal.

>>9000973
this

What the fuck is wrong with you if you care about cooking and don't own a pressure cooker? Chili is one of the easiest things to make

>>9000892
that looks like chili con feces

>>9003286
I used to feel the same way until I started making a lot of stews and bean dishes. Food that looks like that, if seasoned properly, can be the tastiest since everything is usually tender, flavors melded, with a rich sauce, etc.

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>>9000973
>>9003281
I'd love to get a pressure cooker since I eat beans so often, but I also don't want to die because of it.

>>9003286
Get off my board, shitstain.

Red or Green Capsicum (peppers) in Chilli? Which is better?

>>9003293
Modern pressure cookers have mechanisms that prevent exploding pots. For example, the lid is locked in place and cannot be opened when there is any pressure remaining. Also, there's usually a rubber plug or gasket that will blow long before the lid or pot. But you have to inspect them and replace periodically. Also, you don't just turn the burner on high and leave. You monitor the temp until the pressure gauge stabilizes (for my Presto it's usually 4 on an electric stove).

>>9003293
I kept a close eye on mine the first couple times I used it.
Now I know exactly which setting on the hob gets me pressure without an explosion.
A modern pressure cooker is quite safe anyway unless you turn up the heat to full and leave the house.

>>9003293
>lights on
>2:20 on the clock

Someone was drunk and fell asleep.

>>9003342
>>9003350
to add on to these posts modern electirc pressure cookers are much safer and you dont have to worry about explosions as its self regulating

>>9003351
IDK looks like natural light on the right of the picture

>>9003351
Reminds me of the boiled dolce de leche screencap.

>>9000892
I've seen people recommend a pressure cooker but I've done it just fine in a rice cooker. It's great and while it isn't as fast as a pressure cooker it works just fine and is a great example of how a rice cooker isn't a unitasker.

>>9003399
trippie dubs
pls post screencap

>>9000892
>Is it just me or is Chili the biggest fucking pain in the ass to make?
Not really. I consider it "pantry" food, where you just open up ingredients you always have on hand, while you brown your previously frozen ground beef.
I don't get your "need a big pot" and a desire to make 1/2 a pot. Maybe if you like chili so much, you should freeze some next time you make it, and then you can reheat it on demand.

I find chili one of the easier recipes to make as it requires 1 dish (big ass pot) and that's it. Really simple if you go full ez mode and get all cans
>canned tomatoes
>canned chickpeas
>canned corn
>canned black eye peas
>canned kidney beans
>bag of shredded carrots
Hell even the spices come prepared for you. Chili is a very simple and cost effective way to feed people as it can make a lot without much more prep.

>>9001260
B-but then I have to open more canNZ1!!;;1;!!!1!

>>9000892
>complaing about opening a fucking can

Fucking lazy cunt, americans are doomed.

>>9001298
Why would you shoot elk meat?

>>9001298
is shooting elk meat an effective way of tenderizing it? Like does this work better than just hitting the meat with a tenderizing mallet? I assume you shot the meat with shotgun pellets to kind of break it down. Steel BBB seems like it would be the best way to go - big enough to dig out and not dangerous if you don't remove them all.

>>9004164
how is the better business bureau going to tenderize meat?

>>9003133

where's the beans?? 4/10

>>9002539
>calling this abomination chili

i will murder you

>>9003984
>all this bullshit
>in chili
>no mention of goddamn chilies

fucking christ

>>9004225
>Hell even the spices come prepared for you.
I think he's talking about a chili seasoning mix, which usually does have powdered chili in it.

>>9003957
>ground beef chili
yuck, chuck, pork, or maybe chicken cubed. Never ground

>1 lb meat
>1/2 to 1 whole chopped onion
>1 1/2 cups of cooked beans or 1 can of beans
>2 cans of diced tomatoes with green chili
>1 foil packet of chili seasoning

>brown meat with onions in pan
>mix everything together in a big dutch oven
>bring to a boil
>simmer for 10 minutes
>it's done

WOW THAT WAS HARD.

>>9005014
>>he uses packet spices
>>he only simmers for 10 minutes

point and laugh, ladies and gentlemen.

>>9004207
I don't really like beans unless they're baked beans on toast or with an English breakfast, add some beans in if you want them you fucking freak.

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>>9005043
If you simmer that longer it'll be too dry. If you really think that simmering it longer will cause voodoo magic to make it taste better (it won't) you'll need to add water. I speak from personal experience.
Also, don't knock pic related until you've tried it. It's delicious.

>>9005056
>water
Ever hear of using a lid? And why would you add something flavorless like water anyway?

>It's delicious.
No. It's the shittiest spices money can buy.

Your cooking skills are awful.

>>9005064
>water can't escape from a lid
>calling something he hasn't tried shitty

>>9005070
Add stock or beer nigga, also those premade spice mixs aren't the greatest

>>9005070
>water can't escape from a lid
Exactly. Now you seem to understand.

I've tried it plenty of times. It was what my inept parents used. My own personal experience buying the flavorless dust known as McCormick spices before I learned better backs up that experience.

That's why I know it's shit.

Why is every /ck/ thread today about children learning to cook?

>>9005099
I've personally visually witnessed steam escaping from my Le Creuset dutch oven with the lid on, and if you haven't tried that specific chili mix you have no basis to comment on its quality.

>>9005106
It's summer and millennials are out of school. We've got a long 3 months ahead.

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>>9005115
>I've personally visually witnessed steam escaping from my Le Creuset dutch oven with the lid on

Lower the heat, genius. OFC steam will escape if you have the heat too high. Lower it.

>you haven't tried that specific chili mix you have no basis to comment on its quality.
I've made chili countless times. I know damn well that mix sucks ass.

Here's a real chili recipe for you.
We start with actual chili peppers. The dish is "chili con carne"--"chili peppers with meat". The peppers are the main part of the dish. Why would you want to use some shitty powder as a substitute?

Clockwise from top left: Anaheim, Guajillo, Arbol, Ancho, Jalapenos, and habaneros.

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>>9005142
Remove stems.

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>>9005150
The dry peppers go into the blender. Add beer or some other flavorful liquid like tomato juice, beef stock, etc, to soften them.

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>>9005154

While the peppers are soaking go light your grill. Season some beef. Here I have some sirloin steaks. That's not the ideal cut for chili, but they were on sale.

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>>9005166
Get the steaks and the green peppers on the grill. Don't worry about cooking through, just get a good sear on the meat and blister the skin of the peppers. We want to get that smoky flavor from the fire.

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>>9005169
You should have something that looks like this.

>>9005099
>Exactly
>>9005142
>OFC steam will escape
>>9005142
>hey guys check out my recipe it's really good even though I'm so stupid that I said steam can't escape from a lid and then had to take it back when someone pointed out how stupid I am

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>>9005173
Cut up your peppers.

If you want the heat to be mild then remove the seeds and the core.

>>9005169
>intentionally making your food carcinogenic

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>>9005176
I assumed it was obvious that if you didn't want steam to escape that you'd keep the heat low.

I assumed wrong because you're clearly too stupid to understand that. Your damage control is as bad as your chili recipe.

Anyway, back to cooking. Peppers go in the blender.

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>>9005181
Blend away!

>>9005179
>Thinking the "cancer risk" is actually significant

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>>9005183

Cube your meat.

>>9005183
When are you going to get to the beans?

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>>9005189

Chili is best with a variety of meats, so get those ready too. Clockwise from top left: bison, pork, venison.

>>9001386
>le millennials lazy meme
Fool, its not millenials that invented pop tarts and TV dinners.

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>>9005190
I'm not using any. If you like go ahead and add them when the liquid goes in the pot.

>>9005193
Onions, beer, tomatoes, vegetable juice.

Other good choices for liquids are stock/broth, or straight-up tomato juice. You could also puree some watery tomatoes or onions and use that.

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>>9005202

Brown your meat. The flash is making this look light in color. It should be browned, not merely gray. Get some color on there for the malliard....

>>9005202
>I'm not using any
Stopped reading. Worthless.

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>>9005207
Onions next. The moisture from the onions will deglaze the pot for you.

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>>9005207
>malliard
?

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>>9005208
Surely you are smart enough to realize that you can modify the recipe to suit your preferances, right trollio? If you want beans then add beans.

>>9005211
You posted a mallard. I'm talking about the Malliard chemical reaction. Google it.

>>9005209
Everything else goes in the pot now. The dry spices you see are smoked paprika on the left and cumin on the right.

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>>9005222
Lid on. Very low heat. Several hours.

Here we are at around hour 3.

>>9005222
What the fuck is a Malliard reaction? I know what the Maillard reaction is, but what the fuck is a Malliard reaction?

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>>9005226

Done at around 5 hours. By that time the booze I was drinking had kicked in and I wasn't exactly sure of the time. Just keep checking until the texture is right.

>>9005229
>>but what the fuck is a Malliard reaction?

A misspelling. Isnn't thaat obviouss?

>>9005230
>no beans
Not chili.

i pressure cook my beans in advance, drain and store in fridge. When I want chili, I pressure cook soaked lentils, split peas, and carrots, which takes no time at all, then I simmer that with the beans and spices and other stuff in a saucepan.

Takes less than 30 minutes to make, including the time it takes for the food to cool down enough to eat. I eat chili every day.

>>9005230
you forgot the beans

>>9005230
Looks bloody good.

>>9003984
>beans
>in chili

how far we have fallen

>>9005230
Friday night chili, brought to you by 4 Chan. Cross post this to reddit everyone!

Anyone have any good chili recipes? I made some recently with pinto beans I slow cooked after soaking, tri tip, jalapenos, habanero, onion, mix of spices, tomato chunks and paste. I just did it off of whatever I felt but kinda want an actual recipe, preferably hot and doesn't have to have beans.

>>9006717
Here's mine man >>9003133 , I don't bother with measurements, just taste it and add more spices and shit until you reckon it tastes right then simmer it for a good while, add whatever chillis you want to it and a shitload of cayenne.

>>9006744
Didn't even see that somehow, I'll try it out my man.

>>9006751
No worries mate, experiment with the recipe and find what works for you.

>>9006755
Probably just going to add a shit ton of chilis and heat and use tri tip, recipe looks good as it is.

>>9006765
I find chuck works pretty well, gotta simmer it for a good while though, never tried tri tip before though

>>9003150
this stuff is ok on the fly or to make chili cheese dogs or chili cheese nachos but if you want a proper chili you gotta do it the proper way

It is my firm belief that man can subsist on nothing more than chili and anger.

To that end, I have decided to share my own favorite chili recipe with the lot of you, so that you may convert your shame and anger into chili and anger. In this way, I am the best humanitarian who has ever or will ever live.

I'm going to be breaking a few sacred chili rules here. Too bad; I apologize to no one.

Ingredients:

1 & 1/2 to 2 lbs of ground PORK (perfect way to uncover Jews)
2 packages of french onion soup mix (be prepared for your chili to surrender)
2 tablespoons of chili powder (less if you're a baby, more if you're a man)
4 teaspoons of ground cumin (omit this and I will devour your soul)
1 teaspoon of black pepper (slightly racist)
1/2 teaspoon of salt (or none if you're heaving a heart attack right now)
6 ejaculations (squirts) of Tabasco sauce
1 21-ounce can of red beans and 1 21-ounce can of black beans (I have a dream)
2 6-ounce cans of tomato paste with garlic (regular tomato paste = you're an asshole)
2 8-ounce cans of tomato sauce (real men need more than just paste)
1 yellow, orange or red pepper, chopped up (green peppers are Satan's taint)
1 package of sliced mushrooms (yes, you can slice your own mushrooms, smartass)

Instructions:

Put the meat in a huge chili pot and brown it over medium heat
Add 4 cups of water and the french onion soup mix. Stir and let simmer for 10 minutes
Stir in the spices and the Tabasco and simmer for another minute or two
Add the beans, the mushrooms and the chopped pepper
Turn to low and let simmer for at least 20 minutes, 40 is better, stirring every 5-10
Call your mother and tell her she's not allowed to hug you anymore

And that's it, you're done. You just went from a pathetic, flaccid pushover to a chili-chewing boner-owner in about an hour. Your life will thank me.

Who's next? Don't even think about posting a recipe with corn in it. You should be ashamed of yourself.

>>9006789
>only meat is pork
>red and black beans for some reason, but no kidney beans
weak
>Don't even think about posting a recipe with corn in it
at least you've got that much down

>>9006789
You sound like a mix of that stick figure fag, reddit and a kid who's only heard of /b/ but tries to act like he browses it.

Also your recipe sounds shite, if you use tomato paste and tomato sauce you're a fucking shitcunt also tobasco? What the fuck is the point man, if you've already put chilli powder what is the point of putting slightly spicy vinegar, not like it's gonna make it any spicier than the powder has and who the fuck uses french onion soup mix in chilli, use real onions faggot.

>>9000892
>Is it just me or is Chili the biggest fucking pain in the ass to make?

Not even close.

Probably the biggest pain in the ass thing I've ever made was homemade butternut squash ravioli.

>>9006771
It's pretty much a meme but I live in Socal so its abundant here, I mean its good for grilling or slow cooking and chili but thats about it. It's just huge in my area since we are right next to the town that "started" it, if you can find some or ask a butcher for that cut though it is excellent for slow cooked chili.

>>9006905
We don't usually get stuff like tri-tip, brisket and all those kinds of cuts here in Australia, no clue why, there is a butcher at the markets that has some of the American cuts like flank, brisket etc though, I'll have to see if they have tri-tip the next time I go.

>>9006789
If you use pre grated your bully was right!

>>9006842
>tobasco
I see this a lot on here, is it a regional spelling?

>>9006917
Shit, I didn't even notice that, must have misspelt it in my anger at shitty chilli

>>9003150

Stagg chili is so fucking greasy though

>>9006917
It's old people slang, like saying "orientals" or referring to all computer related things as "upload" or making "ethiopians don't have food" jokes. The person you are replying to is either 60+ or was raised by his grandparents after his parents died in a car wreck.

>>9006913
It's really nothing special its an actual meme but its still really good grilled or baked, and for chili it just becomes super tender and has good flavor. If I wasn't where I live I would never have heard of it or ever had it, but its perfect for a more like Mexican style chili. I know its sliced into steaks in certain countries, but its main appeal was being a locally created thing and being cheap as fuck until it got too popular. Definitely try some in chili if you can get a butcher to get you a cut, just cut it up and brown it and throw it in and maybe cut off a slice or keep an end to pan fry or grill to try it out. Where I am at every sports event that is popular, restaurant, fair, food stand, etc has tri tip as a sandwich or something using it.

>>9006925
>>9006920
I'm this guy, I misspelt it, I am way younger than 60 mate and I wasn't raised by my grandparents otherwise I'd be super religious cause they're religious as fuck and grandpa was an Anglican priest.

It's not old person slang at all, I just forgot how to spell it right and didn't notice it until the other dude mentioned it

>>9006933
I'll have to see if my butcher can get some in otherwise I'll have to go to a wholesaler and see if they have any, it might be hiding in plain sight with a different name, I know we get sirloin here in Aus but I'm pretty sure we just get top sirloin and the rest is used for sausage meat or something.

Sounds like it'd also be pretty good for smoking or slow roasting like a pork shoulder

>>9000892
Peel a couple bushels of roasted green chiles and get back to me

>>9004218
Chilimac, nigger.

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Do people actually have chili recipes that they follow to a T? Part of the fun of making chili is that you can experiment with it and it's super tolerant. Next time I make it I'm using Korean black bean paste. It's a hidden gem for darkening a flavor.

>>9000892
i know!! chili is such a pain in the butt to make :(
thats why drive down to wendy's and order their chili xD

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>>9000973
>>9001557
>>9003181

>>9001386
no, native american women started it in the morning, then went off and did their day's work, bc you have to start slow cooked food in the morning

Ive never had a chili that didnt taste and smell like dogfood. Fuck that disgusting crap

>>9008833
Stop being poor.

>>9000892
Yeah if you were to go to the market with none of the ingredients on hand before. I usually only have to buy the meat and sometimes peppers when it's time to cook chili. The rest I have on hand, as they're pretty standard versatile ingredients.

Definitely takes a while though.

>>9000892
all that work and all you get is shitty spicy bean stew

>>9001386
>>9008444
>native american women

fuckin idiots

>>9009032
Seriously, OP's like people who go out and buy ingredients for stock - the point is using up what you've got handy.

>>9009058
Nice counter argument, faggot.

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Alright I’m going to make some chili tonight, enough to feed 2 people for about a week. The pot in the background is what I think to be a 16qt stock pot. I’m not entirely sure since I got it at goodwill.
Last time I made chili was like 3 years ago, but forgot the recipe I used. Any help or input is helpful, the picture includes more stuff than needed, but I just included it anyway.
Ingredients:

1 lb ground beef
1 lb sausage
bag of ham chunks

2 8oz cans of tomato sauce
14oz can of diced tomatoes
28 can of crushed tomatoes
2 15oz cans of kidney beans drained and rinsed
15oz can of chili beans drained of some of the sauce it comes in
15oz can of pinto beans drained of some of the sauce it comes in
1 or two 15oz cans of beef stock
water to add to pot when everything is mixed and simmering
2 -3 onions cooked alongside meat
½ teaspoon chopped garlic, not pictured
a few small red / yellow peppers chopped and cooked with meat
dried red peppers and either ancho or chipotle (cant remember the second type)
half a can of corn or half can of mixed vegetables (both pictured)
green onion chopped to garnish bowl of chili afterwards

Seasonings and spices:
salt / pepper to taste
cayenne pepper
chili powder
paprika
oregano / Italian seasoning
dash of ground mustard seasoning
half package of taco seasoning added to simmering mix

Questions:

Should I use 2 cans of diced tomatoes or 1 can of crushed tomatoes?
Best way to deal with the dried tomatoes? Blender with some beef stock, chopped and add to simmering mix?
Anything else to add / delete / substitute? More beans, more meat, less tomatoes, etc?

Sorry for the long as shit post, I'd just like to make a damn good pot of chili.

>>9000973

Is he hanging upside down off the roof or is this bowl glued to the wall upside down? Im so fucking confused right now